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Thai Red Curry

One of the most popular Thai dishes which is really easy and quick to make. Spicy, healthy and light, it’s very rare that a dish fits in well in all these three categories which is what makes it so popular. So here you go:-

Serves – 4

Ingredients:

Oil – 1 tbsp

Red Curry Paste – 2-3 tbsp (you can follow this recipe to make it at home)

Coconut Milk – 1 can (14oz/400ml each)

Thai Chilies – 2 finely chopped

Brown Sugar – 2 tbsp

Soy Sauce or Fish Sauce – 1 tbsp

Baby corn-1/2 cup

Red Bell Pepper – 1/4, sliced

Green Bell Pepper – 1/2, sliced

Mushrooms – 1/4 cup

Broccoli – 1/2 cup

Tofu or Chicken Breasts- 1/2 cup

lemon grass -1 stalk finely chopped

Green Onions – 5 stalks finely chopped

Garlic Cloves – 3-4 minced

Basil Leaves – 1 bunch and some extra for garnishing

Method:

In a pan, heat the oil. Once hot, add garlic and chilies and sauté for a few seconds. Add in the red curry paste and mix well.

Add the coconut milk and mix again. Then add in the sugar, soy sauce or fish sauce.

If you are making a non-vegetarian dish, then add the chicken now, cover and allow chicken to cook partially.

If you are making it a vegetarian dish, skip steps 3 and add the vegetables to the gravy. Add baby corn, red bell pepper, green bell pepper, lemon grass and mushrooms. (Leave broccoli at this stage.)

Let it cook for a minutes and then add tofu.

Add the basil leaves and cook for another 3-5 minutes. And then add broccoli.

Cook till chicken / tofu is cooked.

Garnish with a few more Thai Basil Leaves and serve hot with some steamed rice.